Creamy beetroot curry

Creamy beetroot curry

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal271
  • fat13g
  • saturates1g
  • carbs29g
  • sugars26g
  • fibre7g
  • protein11g
  • salt1g


  • 1 tbsp vegetable oil
  • 2 onions, very finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp yellow mustard seed
  • 3 tbsp Madras curry paste
  • 1kg (peeled weight) raw beetroot, peeled, halved and thickly sliced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 green chilli, halved lengthways
  • 400g can chopped tomato
  • 3 tbsp ground almond
  • 4 tbsp low-fat natural yogurt, plus extra to serve
  • basmati rice, to serve (optional)


  1. Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

  2. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

  3. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
RecipesOnBoard's picture
24th Jul, 2016
You are brilliant. This is my fav and I have really started liking your website. It's having almost all dishes under one umbrella. Great.
22nd Feb, 2016
Very nice recipe. Thanks for sharing it. I will surely try this. Regards Archana
bumblebee_uk's picture
7th May, 2013
I really like this recipe. You only need one can of water and I also substituted the curry paste with hot curry powder, but the results were fantastic - it had a unique taste that was rich, earthy and moreish. This has become a regular recipe when I have a beetroot glut - a much more interesting way to use it up than endless salads!
5th Mar, 2013
This was nice, but if I made it again I would chop the beetroot smaller and boil the liquid down a bit more. It took longer to cook that 30 minutes because of the size of the beetroot slices. I used Korma paste and missed out the chilli.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?